Category: Paneer

Paneer Pound Cake

Being in Bangalore during summer this year seems like a relief when I recollect last summer that we spent in Chennai. Kids’ were taken to the salon every month to chop all the hair off their head. We would make them wear smallest of chaddis (How we wished we could flaunt in a similar attire) They were given bath atleast thrice a day and prickly heat powder sprinkled generously all over their body. Severe heat meant all food items persihed even when kept out of the refrigerator for a small duration. Milk would curdle every other day and I learnt making rasagullas out of it. Recently I saw this paneer cake recipe at Divya’s blog which she had made out of curdled milk. It don’t possess the heart to forcefully curdle milk on purpose. One night I forgot (unintentionally) to place the milk saucepan in the refrigerator before going to sleep. The next morning when I saw the saucepan lying on my kitchen deck, I knew it was time for the bookmarked Paneer Cake. 
I made the cake in a Bundt Pan. The colourful eggs that you may see in the pics are empty egg shells that I preserved and painted.
Cake flour – 3/4 cup[make your own-add a tbsp of cornflour into your measuring cup and top it with flour-sift well] – (I used Weikfield’s vanilla custard powder instead of cornflour)
Baking powder – 1 1/2 tsp
Salted Butter – 60 gms
Fresh Paneer [drained] – 3/4 cup
Granulated sugar – 3/4 cup *
Egg – 1
Lime juice – 1 tsp
Vanilla Extract – 1 tsp (I added rose essence)

1. Preheat oven to 180C. Grease and line an 8′ round cake tin. (I used a Bundt Tin)
2. Sift together the flour and baking powder. Keep aside.
3. Make a smooth paste of Paneer by blending it in the mixer. Cream the paneer and the butter till soft and fluffy.
4. Mix in the sugar and beat till the mixture is creamy. Scrape down the batter from sides of the bowl in between.
5. Add the egg and vanilla extract (in my case, rose essence) and beat well till mixed.
6. Spoon in the flour mix and beat on medium speed till you get a smooth batter. Add the lemon juice and beat again. The batter might look slightly curdled, but that’s alright.
7. Pour the batter into the prepared tin and bake for 30-35 minutes or till the top has turned a golden brown and a toothpick inserted into the cake comes out clean.
8. Cool the cake in the tin for 5 minutes and then gently transfer to a wire rack for further cooling.
9. Slice and serve.

* I found the cake a bit extra sweet for my sweet tooth although when I tasted the batter before baking it seemed fine. I’m gonna reduce the sugar to 1/2 cup next time.

Sending this to ‘Bookmarked Receipes every Tuesday’ event hosted by Priya and Aipi

Kadahi Paneer

These days I’m trying to plan my Menu at home based on the on-going events in the blogosphere. When I come to deeply think of it, food bloggers’ kitchens dispersed geographically all over the world brewing in unison towards a common cause. How wonderful is that? It’s a great feeling to be a part of this selfless virtual world. We learn from each other, compliment each other, be there for each other. Blogosphere has become an inseparable part of my life and I am enjoying myself to the core.
Today’s dish is Kadahi Paneer bookmarked from Aipi’s blog. This dish impressed Abbas and Ma who dislike Paneer otherwise. It was a breeze to make and at the same time delicious. I modified it a teeny-weeny bit.
Paneer – 1 cup, cubed
Capsicum – 1 medium sized, cubed
Tomato – 1 large, finely chopped
Coriander leaves – 2 tbsp, finely chopped
Tomato ketchup – 2 tbsp
Oil – 2 tbsp + 1 tsp
Ginger garlic paste – 1 tsp
Onion – 1 large, chopped
Cumin seeds – 1 tsp
Mustard seeds – ¼ tsp
Ajwain or carom seeds – ¼ tsp (I did not add just bcoz I forgot to)
Asafoetida – a pinch (I did not add just bcoz I forgot to)
Red chilli powder – 1 tsp or to taste
Coriander powder – 1tbsp
Kasuri Methi – 1 tbsp
Milk – ½ cup (optional, I added it to give this dish a semi gravy texture)
Salt to taste
  1. Heat a tsp of oil in a pan and shallow fry paneer cubes till golden brown. Keep aside.
  2. Heat rest of the oil in the same pan. Add mustard seeds, ajwain, cumin seeds and asafoetida.
  3. Once the seeds start spluttering, add ginger garlic paste and sauté for a minute.
  4. Add onions, salt and turmeric powder. Saute till onions turn golden brown in colour.
  5. Turn heat to medium and add capsicum, red chilli powder, coriander powder and sauté for a minute.
  6. Add tomatoes and coriander leaves and continue to sauté for 3-4 minutes. Add tomato ketchup, paneer, kasuri methi, milk (if using) and combine. Cook till you get the desired consistency.
  7. Serve with flavoured rice or Indian breads.
Sending this to Bookmarked Recipe every Tuesday hosted by Priya and Aipi herself.
Also to “Tried and Tested – US Masala” hosted by Priya

Spinach / Palak – 1 big  bundle or 3 small bundles, clean and wash thoroughly

Paneer – 200 g

Green chillies – 3
Cloves – 3or 4
Onion – 2 medium size , chopped
Ginger – 1″ piece, chopped
Garlic cloves – 4-5, mashed or ground (Garlic paste 1 tbsp)
Tomato – 1 medium sized, chopped
Salt to taste
Oil – 3 tbsp
1. Pressure cook spinach with green chillies, cloves, half of the chopped onions, ginger. Cool and grind this in to paste.

2. Heat oil in a pan.Fry chopped onion, garlic or garlic paste and tomato and saute till it becomes mushy.

3. Add the ground spinach paste, salt and stir for a while adding little water according to ur consistency.
4. Add the paneer cubes and mix. Serve hot with rotis.

Paneer Butter Masala

It was one of those weekdays when I returned home with kids very well exhausted. I was entering our apartment gate balancing two bags dangling from both my arms, two high spirtited kids, both my palms clutching each of them to not let them run away. A familiar voice ‘Soppui’ sounded like music to my ears. It was our area’s ‘Mobile greens seller’ calling out while pushing his cart laden with greens of all kinds. I’m crazy about greens and I instantly had the urge to buy and ended up with 2 big bunches of fenugreek / methi leaves. My two & a quarter year olds lent me their tinty little hands in picking the leaves. Now I’m not a kind of mother who’ll spoil my kids by spoon feeding them. C’mon I have two of them and helping one’s mother is one of the good habits kids must inculcate from childhood. (I’m glad my Amma never thought so! Phew!)
I made Methi Pulao which I could eat on its own. But I knew Abbas would come back from work and freak out at the sight of it. So I had to make some kind of a gravy to accompany it. Dunno what made me choose Paneer (which is another thing he doesn’t like). Finally the hungry soul with rats, cats and dogs racing in his tummy came home and enthusiastically opened the the lids! The inquistive sarcastic looks made me wish I had Harry’s Invisibility Cloak to hide myself. He held up all the anger and served himself, while both of us were dumbfounded. I tried to act as if I was too immersed in TV unaware of his dislikes. Finally he broke the ice saying “The curry has really turned out delicious or I wouldn’t have had my dinner today!” I silently thanked my stars… and ofcourse Sailu for this restaurant style Paneer Butter Masala recipe.

250 gms paneer – cubed and sauté in a tbsp of ghee till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes and let them sit in it for 5mts,then drain the water and keep aside
2 big onions (blanch for 10 mts and puree)
1 tbsp ginger-garlic paste
1 tsp red chilli pwd (I used kashmiri chillis)
3 big ripe tomatoes (blanch ,de-skin and puree)
3 tbsps cashewnut paste
½ tsp coriander pwd
pinch of haldi (turmeric pwd)
1/2 tsp kasuri methi (dry fenugreek leaves)
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 tbsps butter
2 tbsps fresh cream


1. Heat 2 tbsp of butter in a pan, add the onion paste and sauté till brown.
2. Add ginger-garlic paste. Saute for 3 minutes.
3. Add chilli pwd and combine,followed by the cashew paste and combine.
4. Add tomato puree, crushed kasuri methi,coriander pwd,haldi,garam masala and salt. Stir and let it simmer for 4-5 mts.
5. Add the paneer and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat for 10 mts or till you get the desired curry consistency .Remove from fire, stir in remaining butter and fresh cream.
6. Let the curry sit for 10-15 mts before serving.Garnish with coriander leaves. Serve hot with rotis, naan , paranthas or simple steamed white rice.

Methi Paneer

Paneer cubes – 250 gms
Tomatoes – 3 small
Ginger – 1” piece
Garlic paste – 3-4 cloves
Green chillies – 2
Honey – 1 tsp
Cream – 1 tbsp
Garam masala powder – 1 tsp
Kasuri methi – 1 tsp
Salt – to taste

  1. Fry the paneer cubes in a little oil in a frying pan and keep aside.
  2. Grind together tomatoes, ginger, garlic and green chillies and salt together.
  3. Boil this mixture till it thickens.
  4. Add cream and honey and sauté for 2mins. Adjust salt at this stage, if required.
  5. Add kasuri methi and garam masala powder and sauté for a minute.
  6. Now add the fried paneer pieces and mix well.
  7. Serve with hot paranthas.